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ENCHILADAS - CHICKEN - Chicken Enchiladas
Nb persons: 5
Yield:
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| Chicken Enchiladas Parade By NISA BURNS INGREDIENTS 1 rotisserie chicken | |
| 7 | tomatillos, chopped |
| 1 | yellow onion, diced |
| 5 large | corn tortillas |
| 1½ cups | Mexican cheese, shredded |
| ½ tsp | chili powder |
| ½ tsp | red pepper flakes |
DIRECTIONS
Preheat oven to 375 degrees F.
Pick rotisserie chicken apart and place all the meat in a large bowl.
Chop tomatillos and dice the onion. Then, place both in a food processor. Blend mixture till it reaches a smooth consistency.
Pour ½ of the tomatillo sauce in with the chicken, then sprinkle in ½ cup of the Mexican cheese, as well as the chili powder and red pepper flakes. Mix well.
Place a scoop of the chicken mixture in the center of each corn tortilla. Roll up tortillas and place in a casserole pan. If there is any leftover chicken mixture, spread it out evenly on top of the tortillas.
Pour the rest of the tomatillo sauce on the top of the tortillas, and sprinkle with the remaining 1 cup of Mexican cheese.
Place in the oven for 20 minutes.
Once plated, sprinkle with additional shredded cheese, a dollop of sour cream and chopped cilantro.
Serves 5.
Recipe uploaded with Shop'NCook for iPhone.
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